Flavours and fragrances are abstract and need some basis for communicating. They can elaborately write like a story where the taster describes in detail taking references to various other flavours or there could be a basic common terminology which defines a coffee. An attempt to make it objective to an extent. The same could be said about wine as well.
1. This is the volume or in marketing terminology the ‘mouthfuls’. The weight of the beverage, the viscosity of it gives a satisfaction of drinking it.
2. It is a cut through bright taste of the coffee. It is one of the most defining qualities in a coffee. This is what conveys the fruity or floral taste of the bean etc.
3. This balances the acidity and is anti-acidity. It need not necessarily mean sugar like sweetness but a taste compensating the sharpness or acidity in the bean.
A bean with high acidity and sweetness to mildly compensate it and heavy or full body would be perfect for me. Imagine the characteristics of a coffee with a similar description and it would be far easier to choose a Sumatran coffee over an African coffee may be.
About the writer:
15+ years as avid coffee drinker, Nutan has had a chance to enjoy diverse coffee experiences -
tasting coffee beans, visiting plantations, roasteries and coffee shops, trying out coffees makers, making practices & recipes. The blog is an attempt to distill & consolidate all the wonder in the coffee world , with special attention on Indian traditional versions